On Wednesday, October 24, 2018 at 1:22:31 AM UTC-4, Jill McQuown wrote:
> As written circa 2004:
>
> Peppery Pumpkin Soup
> From the American Heart Association Quick & Easy Cookbook
>
> 16 oz. can plain pumpkin
> 10-1/2 oz. can low-sodium chicken broth
> 1/4 tsp. salt
> 1/4 tsp. onion powder
> 1/4 tsp. black pepper
> dash of ground nutmeg
> 12 oz. can evaporated skim milk
> 1/4 c. lowfat sour cream
> 1 Tbs. toasted pumpkin seeds (optional; garnish)
>
> In medium saucepan combine pumpkin, broth, salt, onion powder (you may
> use finely minced onion), pepper and nutmeg. Cover over medium-high
> heat until bubbly, about 10 minutes, stirring occasionally. Stir in
> evaporated skim milk. Heat through, about 5 minutes, but do not boil.
> Spoon into 4 bowls to serve and garnish with a dollop of non-fat sour
> cream and pumpkin seeds if desired.
>
> This recipe isn't at all spicy; I use cayenne pepper to punch it up.
> ----
> Okay, don't ask me why it called for low-sodium chicken broth then you
> add salt to it.

So you know how much salt is in it.
So you can reduce the salt if you need to.

Cindy Hamilton